57 Coconut Sticky Rice with Mango

I wasn’t very keen on trying this dessert at first. I spend a good week in Thailand before I’ve decided it’s time for me to give it a go. And I loved it! Shame that was my last day in Thailand so I couldn’t try it again. Now it’s time to make it at home. Hope you’ll like the recipe, too.

COCONUT STICKY RICE WITH MANGO

INGREDIENTS

Serves 1-2

1 cup hot, cooked sticky rice

2 tbsp white or palm sugar

1 pinch of salt

1/2 cup coconut milk

1 ripe mango (you can also use papaya or lychee)

1/2 tbsp deep fried mung bean seeds (for topping)

1/4 cup pandan leaves cut into 3cm pieces

HOW TO MAKE IT?

Heat the coconut milk with cut pandannas leaves in a pot over medium heat.

Stir constantly, letting the coconut milk simmer.

Add sugar and salt to the milk, keep stirring all the time. Remove from the heat when sugar is melted.

Pour hot coconut milk over the hot sticky rice, mix well together.

Let it sit for 15-20 minutes. The sticky rice will absorb all the coconut milk. Rice should be slightly mushy.